Want to cook whole chicken quicker and more evenly? Remove the backbone with a knife or kitchen scissors to flatten the chicken. The breast meat doesn't dry out, the dark meat is tender and juicy, and there's lots of crispy golden skin to enjoy. Here, it's simply roasted with lemon and rosemary, but butterflied chicken is especially good on the grill.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking pan with aluminum foil. Place a rack on top of foil.

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  • Rub olive oil on both sides of chicken and generously season with salt and black pepper. Arrange lemon slices and rosemary on the rack and place chicken, skin-side up, onto the rack.

  • Roast in the preheated oven until no longer pink at the bone and the juices run clear, 45 to 55 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).

  • Transfer chicken to a serving platter and tent a piece of aluminum foil over it. Discard lemon and rosemary and remove rack.

  • Pour wine into the baking pan and gently loosen the bits of food in the pan with a wooden spoon, being careful not to tear the foil. Strain pan juices into a saucepan and bring to a boil; cook until sauce is slightly reduced, about 5 minutes. Spoon sauce over chicken.

Cook's Note:

Chicken broth can be used in place of the white wine.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

283 calories; 11.8 g total fat; 113 mg cholesterol; 178 mg sodium. 2.6 g carbohydrates; 37.1 g protein; Full Nutrition

Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/12/2015
I love this dish and I think it's my husbands favorite he thinks I spoil him something awful when actually this is one of my easiest dinner offerings. I fix it exactly as you do until "skin-side up on a rack" because I don't use a rack instead I slice one large onion 2 smashed garlic cloves slice lengthwise 2 carrots and two celery stalks.and a couple of rosemary sprigs under the chicken as well as two on the top. I lay these in a pan to create a bed for the chicken then proceed as above. When it's time to remove the chicken I discard the aromatics and then drain the pan juices for a wonderful sauce either with broth or wine. Sometimes at the beginning I will strew around the edges of the chicken 1 dozen new red potatoes don't throw these out with the aromatics just tuck them close to the chicken while it's "resting" and awaiting it's sauce. Experiment with the herbs too in your aromatics like a TBS of oregano sprinkled over them the flavor will come up to the chicken while cooking. Read More
(10)

Most helpful critical review

Rating: 3 stars
04/26/2018
The thigh/drumstick were great but the breasts took way longer. I had hoped the butterflying would do the trick to equalize cooking times but I did have a 5 lb bird so I don't know about a true fryer. Read More
17 Ratings
  • 5 star values: 12
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/12/2015
I love this dish and I think it's my husbands favorite he thinks I spoil him something awful when actually this is one of my easiest dinner offerings. I fix it exactly as you do until "skin-side up on a rack" because I don't use a rack instead I slice one large onion 2 smashed garlic cloves slice lengthwise 2 carrots and two celery stalks.and a couple of rosemary sprigs under the chicken as well as two on the top. I lay these in a pan to create a bed for the chicken then proceed as above. When it's time to remove the chicken I discard the aromatics and then drain the pan juices for a wonderful sauce either with broth or wine. Sometimes at the beginning I will strew around the edges of the chicken 1 dozen new red potatoes don't throw these out with the aromatics just tuck them close to the chicken while it's "resting" and awaiting it's sauce. Experiment with the herbs too in your aromatics like a TBS of oregano sprinkled over them the flavor will come up to the chicken while cooking. Read More
(10)
Rating: 5 stars
05/12/2015
I love this dish and I think it's my husbands favorite he thinks I spoil him something awful when actually this is one of my easiest dinner offerings. I fix it exactly as you do until "skin-side up on a rack" because I don't use a rack instead I slice one large onion 2 smashed garlic cloves slice lengthwise 2 carrots and two celery stalks.and a couple of rosemary sprigs under the chicken as well as two on the top. I lay these in a pan to create a bed for the chicken then proceed as above. When it's time to remove the chicken I discard the aromatics and then drain the pan juices for a wonderful sauce either with broth or wine. Sometimes at the beginning I will strew around the edges of the chicken 1 dozen new red potatoes don't throw these out with the aromatics just tuck them close to the chicken while it's "resting" and awaiting it's sauce. Experiment with the herbs too in your aromatics like a TBS of oregano sprinkled over them the flavor will come up to the chicken while cooking. Read More
(10)
Rating: 5 stars
05/13/2015
This recipe was excellent! My family said it was the best whole chicken I ever made! The only change I made was I used fresh thyme and I placed lemons and thyme on the top of the chicken. A keeper!! Read More
(3)
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Rating: 4 stars
03/16/2017
I love this recipe but only gave it 4 stars because the aluminum foil makes it impossible to get all of the good drippings. Use an iron skillet with a round rack and then you can transfer the chicken to a plate and make the sauce in the skillet on the stove. Read More
(2)
Rating: 5 stars
06/23/2017
Very tender chicken evenly cooked throughout. One change: I don't cut out the backbone -- too messy -- I just make one cut through the back and flattened out the chicken with the backbone cooking still attached on one side. Read More
(2)
Rating: 5 stars
05/17/2015
Put a few extra touches added celery carrots onions and garlic underneath chicken and rubbed a butter rosemary lemon mix under skin. The family absolutely loved it my daughter said it was the best rotisserie style chicken she ever ate! Read More
(1)
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Rating: 5 stars
06/18/2018
The best roast chicken recipe anywhere. Easier than whole roast chicken and more accessible carving meat. Punished young son once by saying if you don t pick up your room no roast chicken. Clean room! Read More
Rating: 4 stars
04/07/2018
After reading the reviews I decided to make this in a cast iron skillet. Great flavour in the drumsticks and thighs but the flavour didn't come through in the breast meat and no one cared for the flavour of the drippings perhaps it was my lemons but it was very bitter. Thanks for sharing. Read More
Rating: 5 stars
05/17/2015
I will never cook whole chicken any other way. Butter flying it was simple. This is terrific easy and delicious. Thanks for the recipe. I didn't change a thing. Read More
Rating: 2 stars
01/18/2020
The chicken itself was way too bland. The gravy was just ok. Ended up shredding the chicken for chicken salad. Read More
Rating: 3 stars
04/26/2018
The thigh/drumstick were great but the breasts took way longer. I had hoped the butterflying would do the trick to equalize cooking times but I did have a 5 lb bird so I don't know about a true fryer. Read More